Festive Chocolate Truffle Cake

This show-stopping chocolate layer cake is the Christmas pudding for those who dislike a traditional Christmas pudding. This cake consists of simple gluten free sponge layers with a chocolate buttercream frosting, truffle centre and chocolate ganache cream. With only three main components this is a simple way to impress with a beautiful and professional looking centrepiece at the Christmas table!

Festive Chocolate Truffle Cake

Difficulty: Easy
Prep time

2

hours 
Cooking time

30

minutes

This recipe makes approximately 16 servings. You will need two 20 cm cake tins, greased and lined with baking parchment.

Ingredients

  • For the sponge
  • 2 cups caster sugar

  • 1 3/4 cup gluten free flour

  • 3/4 cup unsweetened cocoa powder

  • 1 1/2 tsp baking soda

  • 1 1/2 tsp baking powder

  • 1 tsp fine sea salt

  • 2 eggs

  • 1 cup oat milk (or regular milk)

  • 1/2 cup vegetable oil

  • 2 tsp vanilla

  • 1 cup very warm water

  • For the buttercream
  • 1/2 cup butter, softened

  • 2 cups icing sugar, sifted

  • 2 tbsp oat milk (or regular milk)

  • 1/3 cup unsweetened cocoa powder

  • For the chocolate truffle ganache
  • 1 cup double cream

  • 1 1/2 cups dark cooking chocolate

  • For the decorations
  • 3 cups icing sugar

  • 2 tbsp water

  • Food colouring (red and green)

Directions

  • Preheat the oven to 175/180 degrees C / 350 degrees F and prep your baking tins.
  • In a large bowl, mix together all the dry ingredients for your sponge (sugar, flour, cocoa powder, baking powder, baking soda and salt) until there are no lumps.
  • To your dry mixture, gradually add in the vegetable oil, milk, vanilla and eggs whilst whisking continuously. Add the hot water last and mix until fully combined. The mixture should be very thin with a thin layer of bubbles on top like a hot chocolate.
  • Decide your mixture even;y between your two cake tins and bake for approximately 30 mind until a skewer poked into the centre of the sponge comes out clean. Once baked remove from the oven, leave to cool and then transfer to a wire rack to air.
  • In the meantime make the chocolate buttercream. Cream the butter, then gently add the icing sugar a bit at a time until the colour is very pale and there are no chunks of butter. To loosen the mixture a bit add in the milk and combine, then fold in the cocoa powder until the light chocolate colour is constant throughout the buttercream. Set to one side.
  • To make the chocolate ganache, heat the double cream in a saucepan over a medium heat until almost to the boil stirring continuously to prevent it from catching on the bottom of the pan. Once hot, remove from the heat, add in all of the chocolate and stir until the chocolate is fully melted and a thick chocolate sauce forms. Set a few tablespoons of chocolate sauce to the side, then chill the remaining mixture in the fridge until needed.
  • Once your cakes are cool you can cut each of them in half to create four thinner sponge layers. Stack the first three layers on top of each other, spreading the chocolate buttercream evenly in between to secure. Using a palette knife, cut out a circle from the middle of the top two layers about 5 cm in diameter. Fill this hole with the chocolate sauce, before adding the final layer to your cake.
  • The next part is channelling your inner artist and sculpting your cake into an Xmas pudding shaped dome. You shouldn’t have to cut any cake off the top, just gently slice off a slope from around the sides so it’s nice and even. Once happy with your shape coat the outside in the remaining chocolate buttercream, which is the layer of icing essential for catching crumbs and smoothing out the surface.
  • The last layer is the chocolate ganache, so remove the chilled chocolate sauce from the fridge and gently smooth over the cake dome.
  • The final step is decorating your cake to make it look like an Xmas pudding. I suggest you use a simple royal icing and mould shapes to finish, or you can make your own glaze icing by dissolving the icing sugar in a tiny bit of water and poring over the top/ moulding into your shapes (depending on how liquid your icing is).
  • Enjoy!!! This is a very special cake so I’m sure it won’t last long, however it will keep fresh for up to 3 days in an airtight container!

Ingredients Available At The Postal Pantry

Lydia Brayshaw